Coconut shrimp is my daughter Amanda’s all time most favorite appetizer. Truthfully whenever she sees it on a menu, usually listed as an appetizer, she orders them as her meal! I have lost track of how many times she has asked me to prepare them for her at home. After a few attempts, and a little tweaking, I can honestly say, I have mastered Coconut shrimp! This recipe is supper easy to prepare and they are FANTASTIC melt in your mouth Delicious!
Ingredients:
2 dozen large shrimp, deveined with shell removed (optional –keep tail shell on if serving as passed appetizer)
Marinade:
Juice of 1 lime
1 cup coconut milk
¼ cup chopped cilantro
Crunchy Crust:
1 ½ cups Panko breadcrumbs
7 oz. sweetened coconut flakes
Beer Batter:
1 bottle of beer
1 cup flour
Mango dipping sauce:
2 table spoon of Stonewall Kitchen Mango Chutney
* (I’m a huge fan of Stonewall Kitchen products and always have their products in my pantry, although you can use other brands of mango chutney)
1 ½ tablespoon chopped red onion
1 tablespoon fresh ginger
1 garlic clove
¼ teaspoon red pepper flakes
Juice of a ½ lime
2 teaspoon vegetable oil
1 ½ fresh mango peeled & chopped
¼ teaspoon salt
½ teaspoon fresh ground pepper
Step 1: Place shrimp, coconut milk, lime juice and cilantro in a zip lock bag and marinate in refrigerator for 24 hours
Step 2: Sneak into your husband’s beer frig and borrow 1 bottle of beer. Don’t worry he will only be upset for a few minutes. If he is anything like my husband, he will be happily in beer batter heaven with his first bite!
Step 3: In a medium bowl combine beer and flour
Step 4: Using a wire whisk, whisk until you have a batter resembling a pancake consistency
Step 5: Mix Panko and coconut in a pie plate
Step 6: Place all Mango dipping sauce ingredients into a mini chopper and pulse 10 times
Step 7: Transfer to a serving bowl
Step 8: Remove 1 shrimp from marinate bag dip into batter
Step 9: place battered shrimp in panko/coconut mixture pressing shrimp gently into coating
Step 10: Carefully flip shrimp to coat other side
Step 11: Place coconut shrimp onto a waxed paper lined cookie sheet and repeat process with remaining shrimp
Step 12: Chill coconut shrimp in freezer for at least 30 min (or overnight)
Step 13: Heat 1 ½ inches of La Spagnola oil in a med. fry pan over high heat
Step 14: Remove shrimp from refrigerator
Step 15: Test oil temp by placing a few coconut flaks into hot oil, once it sizzles you know you oil is ready.
Step 16: Carefully place 6-8 coconut shrimp into hot oil using long cooking tongs
Step 17: Fry 3-4 min or until golden brown and gently turn over each shrimp continue cooking 3-4 min until golden brown.
Step 18: Remove from oil and cool on wire rack , repeating process until all shrimp are fried
Step 19: Arrange, Golden, Crispy Succulent Beer Batter Coconut Shrimp on a serving platter with Mango dipping sauce.
Step 20: Serve warm, and watch them quickly disappear!
As you can see … a few didn’t make it to the serving platter. I simply couldn’t resist!
Good Morning Gloucester 